A perfectly moist Southern-style dressing flavored with sauteed onions and celery and speckled with fresh herbs like sage, thyme, and parsley.
Remove crust from the loaf of white bread, cut into 1/4" cubes and place in a large mixing bowl. Crumble the cornbread (you should have eight cups) and add it to the mixing bowl as well. Set aside until ready to use.
Melt butter in a large sauté pan over medium heat. Add onions and celery to the pan and sauté for 15 minutes or until the vegetables have softened. Set aside and allow to cool slightly.
In the large mixing bowl, add the remaining ingredients along with the sautéed vegetables. Using your hands, gently mix ingredients until evenly distributed. Transfer to baking dish, even out the top and cover with aluminum foil. Bake for 45 minutes. Uncover and bake for 20-25 minutes more, until the center no longer jiggles and the top is golden brown.
You can prepare the dressing a day in advance up until the point of baking. Cover and refrigerate, then set out at room temperature 1 hour before you intend to bake it to remove any chill. Resume with the recipe as directed.
Makes 16-18 Servings.
The Anthony Kitchen